Nam Prik Pao

Translation: Roasted Chili Paste

Alternate Spellings: Nam Phrik Pao, Nahm Prik Pao, Nam Prick Pow

Cuisine: Thai

Recipe Type: Sauce

Average User Rating: 0.28 / 5

Vegetarian / Vegan: Vegan

This is our favorite Thai condiment - possibly even favorite condiment period - and a terrific addition to Tom Yum, Tom Kha, curries, or just about anything, for that matter...

Roast the garlic, shallots, and chilis over hot coals until golden brown, if possible, to obtain a nice, smoky flavor. Alternatively, you can roast the chilies in a dry pan until starting to slightly blacken, remove from the pan. and then fry the garlic and shallot in some oil (seperately) until browned.

It also helps, if you have time, to thinly slice the shallots and garlic and let sit in the sun, or a very low heat oven, for 6-8 hours to dry out a little. We're not talking dehydrated, just a slightly lower water content, which will help them to brown nicely. Take care when preparing the chilies to get them a nice dark color without burning them, which will cause your paste to be bitter.


3/4 cup dried red chilis, seeds and stems removed
1 cup shallots, cut into large chunks
1/2 cup garlic cloves, peeled
3/4 cup vegetable oil, divided
6 TB tamarind water
6 TB palm sugar
2 TB mushroom-flavored soy sauce
1 tsp. red miso or soybean paste
1 tsp. sea salt or kosher salt


Roast chilis, shallots, and garlic according to the directions above. Remove seeds from chilis. Place chilis, garlic, shallots, and 1/2 cup oil in food processor and puree. Add 1/4 cup oil to frying pan and lightly fry paste over medium heat until the paste slightly darkens and becomes aromatic, about 5 minutes. Remove from heat and let cool down until warm, but not blazing hot. Combine remaining ingredients and stir to dissolve palm sugar.

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Prep Time: 1 hour

Cooking Time: 20 minutes

Servings: 1 large jar

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